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116
the majority of Celtic territory. In the course of the four hundred years that they ruled the
Celtic lands , two festivals of Roman origin were co mbined with the traditional Celtic
celebration of Samhain.
The firs t was Feralia, a day in late October when the Romans traditionally
commemorated the passing of the dead. The second was a day to honor Pomona, the Roman
goddess of fruit and trees. The symbol of Pomona is the apple and the incorporation of this
celebration into Samhain probably explains the tradition of "bobbing" for apples that is
practiced today on Halloween.
By the 800s, the influence of Christianity had spread into Celtic lands. In the s eventh
century, Pope Boniface IV designated November 1 All Saints' Day, a time to honor saints
and martyrs. It is widely believed today that the pope was attempting to replace the Celtic
festival of the dead with a related, but church-sanctioned holiday. The celebration was also
called All-hallows or All-hallowmas (fro m Middle English Alholowmesse meaning All
Saints' Day) and the night before it, the night of Samhain, began to be called All-hallows
Eve and, eventually, Halloween. Even later, in A.D. 1000, the church would make
November 2 All Souls' Day, a day to honor the dead. It was celebrated similarly to Samhain,
with big bonfires, parades, and dressing up in costumes as saints, angels, and devils.
Together, the three celebrations, the eve of All Saints', All Saints', and All Souls', were
called Hallowmas.
Text 5.
Recipe: Holiday Turkey
The Stuffing:
2 (6-ounce) packages stuffing mix, any style, 1 cup finely chopped onion, 1 cup
finely chopped celery, 1/2 cup chopped nuts (optional), 1/2 cup chopped dried fruits (dates,
raisins, apricots, etc.), 1 cup melted butter, 1 to 1 1/2 cups chicken broth, fruit juice or water
The Turkey:
1 (14-pound) turkey, 1 tablespoon Kosher or coarse salt, 1 teaspoon freshly ground
pepper to taste, 1/2 teaspoon garlic powder, 1 large-sized oven roasting bag (for turkeys), 1
tablespoon all-purpose flour, 2 stalks celery, washed, bottoms trimmed, 1 medium onion
(peeled and halved), 2 carrots, pared and cut in half lengthwise, 1/2 cup butter, melted

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